If you haven't jumped on the kale bandwagon yet, what are you waiting for?! This is orange, kale, avocado salad is the perfect dish to give it a real try. Kale is densely packed with nutrients and makes a perfect base for amazing salads. The secret to making it tasty is giving it a lil' tender love before you eat it. And by that, I mean massaging the chopped leaves down with a bit of oil or dressing! In this case, the creamy orange dressing is the perfect thing to rub it down with so every bite gets coated, the leaves become softer and tons more flavorful.
Citrus is a hidden gem for making salads even more refreshing and impressive! It isn't always the first thing you'd think to add to a bed of greens. But orange segments add a burst of flavor and work super well in dressings, too. It's a perfect option for a summer-ready salad that everyone can get down with, even those family members who swear healthy foods are their enemy. They'll be gobbling down a second plate of this orange kale avocado goodness in no time!
Oh, and don't fret if the orange dressing in this recipe doesn't excite ya. You could whip up the dressing from this salad recipe to drizzle over it instead! The possibilities are yours to discover with this delicious, citrusy bed of greens. It's the perfect balance of all things nutritious and delicious. Scroll down to see the recipe for this orange kale avocado salad, and get ready to join #teamkale!
orange, kale, avocado salad
Ingredients
creamy orange dressing
- ½ C vegan mayonnaise
- ½ teaspoon orange zest
- 2 tablespoon fresh orange juice
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- ½ teaspoon dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon snipped chives
salad
- 1 small bunch kale (stems removed), very finely chopped (about 8 cups)
- 2 oranges, peeled and segmented
- 1 avocado, peeled and cubed
- ⅓ C roasted almonds, roughly chopped
- ⅓ C soft vegan cheese, crumbled
- ground black pepper, to taste
Instructions
- To make the dressing, combine all the ingredients together in a jar and shake or whisk together until well combined. Refrigerate until serving the salad.
- Combine the finely chopped kale with about half of the dressing and massage it with your hands until slightly wilted and softened. Toss with the remaining salad ingredients and serve on a platter. Drizzle with the remaining dressing and serve immediately!
Val
I'm a new subscriber and just purchased your Vegan Comfort Classics. Love this salad recipe, but I'm just wondering why in the middle of the directions there are 2 ads for chicken breasts? I'm sure it's not something you've added on there, but why the non-vegan ads? Just curious. 5 stars for the recipe and your wonderful cookbook! Thanks.
Lauren Toyota
the ads are based on your own cookies and internet searching. They cannot be sensored or blocked for "vegan".
Rachel
Trying to go back to eating healthier, and this was a yummy salad for lunch today! Would it be a bad idea to make this dressing in batches due to the mayo? Also, how long do you think it would keep if so.
Jeane Maki
I prepared the kale, toasted almonds & dressing and placed with oranges, avocados and vegan cheese in a cooler for a weekend of camping. Our destination, a cabin with a small frig (so the items were in the cooler for 5 hours). The kale was separate in a reusable BPA free bag (expensive, but well worth it - kale was crisp), the dressing in a mason jar. On the second night I combined all (forgot to massage kale - but it was baby kale freshly picked from our garden.) It was a hot summer night. Perfect with a glass of bubbles.
Lauren Toyota
sounds magical 😀 Thanks for sharing!